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This is also good over biscuits, scones or even a store-bought sponge cake.

Servings: 4

Rhubarb

1 lb (500 g) rhubarb cut into 2-inch lengths (about 4 cups)

1/4 cup granulated sugar

1 teaspoon grated orange zest

1 teaspoon grated ginger

Spiced caramel

1/4 cup honey

1/4 cup brown sugar

1/2 cup orange juice

4 cardamom pods (or 1/2 tsp ground cardamom)

3 star anise

1 litre vanilla or other flavoured ice cream

Method

Preheat oven to 350 F.

Butter an oven-proof dish. Toss rhubarb with granulated sugar, orange zest and ginger. Place in baking dish in a single layer and roast for 20 to 25 minutes or until tender.

Combine honey, brown sugar, orange juice, cardamom and star anise in a small pot. Bring to boil over medium heat and simmer for 4 to 6 minutes or until mixture thickens slightly. Remove and discard whole spices. Cool slightly.

Drain rhubarb and toss gently with half of caramel syrup. Spoon rhubarb into base of 4 sundae dishes. Top with ice cream and drizzle over remaining syrup.

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